Ingredients

3 large russet potatoes

Salt

1 cup (250 mL) feta

4 spring onions, chopped, plus more for garnish

2 tbsp (25 mL) dill, chopped, plus more for garnish

1 egg

1 tbsp (15 mL) lemon juice

2 tsp (10 mL) all-purpose flour, plus more for dredging

Pepper

Olive oil

Lemon wedges

Preparation

  1. Boil potatoes in their skins in lightly salted water until tender. Drain and peel.

  2. In a bowl, mash the potatoes and crumble in feta. Add onion, dill, egg and lemon juice. Stir in 2 tsp (10 mL) flour and season with salt and pepper.

  3. Cover and refrigerate 30 minutes or until firm. Roll into walnut-sized balls, and flatten. Dredge in flour.

  4. Heat 1/2 -inch (1.25 cm) of oil in frying pan over medium heat. Fry in batches, turning once, until golden brown, about 4 minutes. Drain and serve hot, garnished with dill, spring onion and lemon wedges.